Chocolate Sunflower Seed Butter Cookies (6 Ingredients)

Chocolate Sunflower Seed Butter CookiesWith the recent recall of almond butter in my area, we have been using sunflower seed butter. Up until this week, I’ve never really baked with sunflower seed butter – but now I’m glad I started.

These cookies are wonderful and super simple to make. They are grain-free, gluten-free and dairy-free. If I had to describe them in one phrase, it would be death-by-chocolate. They are rich, tender, chewy and they will satisfy any chocolate craving. If you don’t have access to sunflower seed butter, you can substitute with almond butter. Enjoy!


INGREDIENTS:
1 cup sunflower seed butter (or extra thick almond butter)
3/4 cup light brown sugar
1 large egg, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup gluten-free, dairy-free chocolate chips (or 4-6oz of gfdf chocolate, chopped)

METHOD:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

In a medium mixing bowl, mix sunflower seed butter, brown sugar, and egg. Add cocoa powder and baking soda and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work it with your hands. Work in the chocolate chips until evenly incorporated.

Form 24 small cookie dough balls and place 12 at a time on your cookie sheet, 2-inches apart. Press down lightly on each cookie to form a circle. Bake from 8 to 10 minutes. Remove from the oven and gently slide the parchment paper onto the counter. Line your baking sheet with new parchment paper and bake the last 12 cookies. Let cool completely before removing from the parchment paper. Store in an airtight container at room temperature.

Chocolate Dipped Marshmallows (5 Ingredients)

Marshmallow FavorsAre you looking for something quick and easy to make for a party? Maybe something for a gift – or a special treat for your co-workers or neighbors? With fall parties being planned and the holidays around the corner, your going to want to have a plan in place. How about chocolate dipped marshmallows?!? They are super easy to make and you can dip them in just about anything.

You can make these cute little tasty treats with a few simple ingredients, plastic sandwich bags and some ribbon. Have fun and enjoy!

INGREDIENTS:
1/2 cup toasted coconut
1/2 cup toasted pecan pieces
1/2 cup gluten-free chocolate chips
1 teaspoon coconut oil
large marshmallows

METHOD:
Line a small cookie sheet or cutting board with wax paper; set aside.

In a small mixing bowl, mix the toasted coconut and toasted pecans; set aside.

In a medium microwaveable bowl, heat chocolate chips and coconut oil for 30 seconds at a time, until melted (it took me about 60 seconds). With a spoon, stir until chocolate and oil are combined.

Dip the end of the marshmallow into the melted chocolate, then into the coconut pecan mixture. Try to cover as much of the chocolate as possible.

Place your marshmallows onto your wax paper lined cookie sheet (or wax paper lined cutting board). Once all your marshmallows have been dipped, place them in the refrigerator to help your chocolate harden. Once your chocolate is firm, remove the marshmallows from the wax paper and wrap them with plastic bags and ribbon. Store in the refrigerator until ready to serve/deliver.

Just for fun: Press a white lolly pop stick into your marshmallow before you dip it. You can find white lolly pop sticks online and in most kitchen specialty stores.

Indianapolis Gluten Free Food Allergy Fest – Let’s Go!

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I am super excited to kick off my cookbook tour at the Gluten Free Food Allergy Fest this weekend in Indianapolis, IN August 23-24. Living Without (Gluten Free & More) puts on fabulous events bringing in tons of speakers, food vendors and authors from all over. I will be signing copies of Sweet & Simple Gluten-Free Baking: Irresistible classics in 10 ingredients or less! and answering questions. Just look for me at the author tables. See you there! #‎GFFAFest‬

Here are the Deets!

Location:
Indiana State Fairgrounds
1202 East 38th St
Indianapolis, IN

Dates and Times:
Saturday August 23 10am-4pm
Sunday August 24 10am-4pm

Tickets:
One day adult: $15.00
Two day adult: $25.00
One day child: $5.00
Two day child: $7.00
Kids under 5 are free
Purchase tickets here

Maple Pecan Delights (4 Ingredients)

 Gluten Free Maple Pecan DelightsDo you have a food processor, a baking sheet, and 15 minutes to spare? If the answer is yes, I highly recommend you make these cookies. I know what you might be thinking. How can you possibly make cookies with the ingredients listed? Trust me, these cookies are easy and delicious – and they will turn out. This recipe is similar to recipes that use nut butters. We’re just starting with the whole nut instead of the nut butter.

These cookies are grain-free, gluten-free, refined sugar-free, vegan – and divine! The combination of maple and pecans has always been appreciated. Throw a little cocoa into the mix and you have yourself  quite the delectable treat. Just a warning though, don’t eat the cookie dough – Its addicting. Enjoy!

INGREDIENTS:
2 cups pecans
1/4 cup pure maple syrup
2 tablespoons cacao powder
1/2 teaspoon baking powder

METHOD:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

Place the pecans In a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the process should resemble pecan meal or pecan flour.

Add the maple syrup, cocoa powder, and baking powder. Process for an additional 20-30 seconds or until your dough forms a ball.

Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1.5 inches thick. Place them on your parchment lined cookie sheet 2 inches apart. You can leave them as balls, or press them down for a flatter cookie. I like to press them down slightly(pictured above).

Bake in the oven for 10 minutes. Remove from the oven and cool completely before removing from the cookie sheet. Store in an airtight container at room temperature. Makes 12 delicious cookies.

This post is linked to Gluten-Free Wednesdays.

Chocolate Coconut Sweeties (8 Ingredients)

Gluten-Free Chocolate Coconut SweetiesI started making these dessert bars about 15 years ago. They were a huge hit at parties and my friends begged me to make them. No one would have every guessed they were gluten-free. They are similar to a monster bar, but they pack their own delicious flavors and textures using a homemade mock-like graham cracker crust. The delicious and crunchy crust serves as a fantastic foundation for the gooey center and nutty top. Enjoy!

 

 

 

INGREDIENTS:
1 cup all-purpose gluten-free flour blend
1 cup gluten-free quick cooking oats
2/3 cup brown sugar, packed
1/2 cup butter (1 stick), melted
1 cup shredded coconut
2 cups gluten-free chocolate chips
1 1/2 cup (12oz) sweetened condensed milk
1 cup walnuts, chopped

METHOD:
Preheat oven to 350°F (180°C). Position the oven rack in center of oven.

In a medium mixing bowl combine flour, quick oats, and brown sugar. Stir in the melted butter until it’s evenly incorperated. Sprinkle crust mixture evenly over the bottom of a 13″X8″ baking pan. Using your hands, press the mixture down until is firm.

Sprinkle the coconut evenly over the crust. Spread chocolate chips evenly over the top of the coconut. Using a spoon, drizzle the sweentened condensed mik over the top, covering as much of the choclate chips and coconut as possible. Sprinkle the chopped walnuts evenly over the top.

Bake for 25-30 minutes or until the top starts to brown. Remove from the oven and cool completely before cutting into bars. Store in an airtight container at room temperature.

This post is linked to Gluten-Free Wednesdays.